Difference between revisions of "V&A Menu"
Lafayette1 (talk | contribs) (New page: '''Victoria & Albert's''' ''Welcome''<br> ''Kevin Francis''<br> ''January 19, 2009'' ==Course 1== The White Truffle - The most prized luxury ingredient in the food market today. This ra...) |
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| − | '''Victoria & Albert's''' | + | __NOTOC__ |
| + | <center>'''<font size="5">Victoria & Albert's</font size>''' | ||
''Welcome''<br> | ''Welcome''<br> | ||
| − | ''Kevin Francis''<br> | + | <!-- ''<big>Kevin & Caletta Francis</big>''<br> |
| − | '' | + | ''September 5, 2009'' --> |
| + | ''<big>Corey Nelson</big>''<br> | ||
| + | ''<big>Happy 16th Birthday</big>''<br> | ||
| + | ''Chef's Table''<br> | ||
| + | ''14 October, 2009'' | ||
==Course 1== | ==Course 1== | ||
| − | + | '''Amuse Bouche''' | |
| + | *Gosset Exellence Brut, Ay NV | ||
| − | |||
| − | |||
==Course 2== | ==Course 2== | ||
| − | Sesame Crusted Big Eye Tuna with Tat Soi Salad and Tamari Honey Foam | + | '''Sesame Crusted Big Eye Tuna with Tat Soi Salad and Tamari Honey Foam''' |
*Marcel Deiss Pinot Blanc Bergheim, Alsace 2005 | *Marcel Deiss Pinot Blanc Bergheim, Alsace 2005 | ||
| − | Dungeness Crab Cannelloni with baby greens, radishes, and American caviar | + | '''Dungeness Crab Cannelloni with baby greens, radishes, and American caviar''' |
*Langtry Sauvingnon Blanc, Lake County 2006 | *Langtry Sauvingnon Blanc, Lake County 2006 | ||
| − | + | '''Kazakhstan Wild Osetra Caspian Sea Caviar with Traditional Garnishes''' 1/2 oz $190; 1 oz $380 | |
| − | * | + | *Cîroc Vodka |
==Course 3== | ==Course 3== | ||
| − | + | '''Alaskan King Salmon with California Asparagus, Crab and Sauce Béarnaise''' | |
| − | * | + | *Baileyana Chardonnay "Firepeak Vineyard" Edna Valley 2006 |
| − | Caremlized Nantucket Scallop with Zellwood Corn Ragout | + | '''Caremlized Nantucket Scallop with Zellwood Corn Ragout''' |
*Frank Family Vineyards, Chardonnay Napa Valley 2006 | *Frank Family Vineyards, Chardonnay Napa Valley 2006 | ||
| − | Monterrey Abalone with Toasted Capers and Meyer Lemon $30 | + | '''Monterrey Abalone with Toasted Capers and Meyer Lemon''' $30 |
*Twisted Oak Roussanne/Marsanne, Sierra Foothills 2005 | *Twisted Oak Roussanne/Marsanne, Sierra Foothills 2005 | ||
==Course 4== | ==Course 4== | ||
| − | Minnesota Elk over Mustard Spaetzle and Apple-Wine Kraut | + | '''Minnesota Elk over Mustard Spaetzle and Apple-Wine Kraut''' |
*Castillo Perelada La Garriga Samso, Catalonia 2004 | *Castillo Perelada La Garriga Samso, Catalonia 2004 | ||
| − | Duck Breast, Sausage and Confit with Salsify, Sauce Bigarade | + | '''Duck Breast, Sausage and Confit with Salsify, Sauce Bigarade''' |
*Byron Pinot Noir, Nielson Vineyard Santa Maria Valley 2005 | *Byron Pinot Noir, Nielson Vineyard Santa Maria Valley 2005 | ||
==Course 5== | ==Course 5== | ||
| − | Kurobuta Pork Tenderloin and Belly with Beets and Sherry Bacon Vinaigrette | + | '''Kurobuta Pork Tenderloin and Belly with Beets and Sherry Bacon Vinaigrette''' |
*Trinitas "Old Vine" Zinfandel, Contra Costa County 2005 | *Trinitas "Old Vine" Zinfandel, Contra Costa County 2005 | ||
| − | Pennsylvania Lamb with Kabocha Squash and Italian Chestnut Sauce | + | '''Pennsylvania Lamb with Kabocha Squash and Italian Chestnut Sauce''' |
*Familia Schroeder "Saurus" Merlot, Patagonia 2003 | *Familia Schroeder "Saurus" Merlot, Patagonia 2003 | ||
| − | Marcho Farms Veal Tenderloin with Hedgehog Mushrooms and English Peas | + | '''Marcho Farms Veal Tenderloin with Hedgehog Mushrooms and English Peas''' |
*Abbazia Barolo D.O.C.G., Piedmont 2004 | *Abbazia Barolo D.O.C.G., Piedmont 2004 | ||
| − | Australian "Kobe" Beef Tenderloin with Smoked Garlic Potato Purée $35 | + | '''Australian "Kobe" Beef Tenderloin with Smoked Garlic Potato Purée''' $35 |
| − | Japanese Wagyu Strip Loin with Oxtail Jus $80 | + | '''Japanese Wagyu Strip Loin with Oxtail Jus''' $80 |
*La Parde De Haut Bailly, Pessac-Leognan 2004 | *La Parde De Haut Bailly, Pessac-Leognan 2004 | ||
==Course 6== | ==Course 6== | ||
| + | '''Colston Bassett Stilton, Comte Fort des Rousses and Double Gloucester''' | ||
| + | '''36 Month Aged Parmiagiano-Reggiano and Thomasville Tomme''' | ||
| + | *Quinta do Crasto Late Bottled Vintage Porto 2001 | ||
| + | |||
| + | '''White Chocolate Gelato with Tableside Shavings and Micro Orchids''' | ||
| + | *Paolo Saracco Moscato D'Asti, Piedmont 2006 | ||
==Course 7== | ==Course 7== | ||
| + | '''Tanzanian Chocolate Pryamid, Hawaiian Kona Chocolate Soufflé and Peruvian Chocolate Ice Cream and Puff Pastry''' | ||
| + | |||
| + | '''Strawberry Dumpling with Meringue Crisp''' | ||
| + | |||
| + | '''Carmalized Banana Gateau''' | ||
| + | |||
| + | '''Vanilla Bean Creme Brulee''' | ||
| + | |||
| + | '''Grand Mariner Souffle''' | ||
| + | |||
| + | '''Hawaiian Kona Chocolate Souffle''' | ||
| + | |||
| + | ==Coffee== | ||
| + | '''"Celebes" Coffee, Tea, and Friandise''' | ||
| + | |||
| + | '''Walter Renoir, Chef de Cuisine ~*~ Saul Yurikov, Pastry Chef ~*~ Michael Chevalier, Maître d'Hotel'''<br> | ||
| + | Menu Prix fixe $165.00 per guest. May we suggest our Wine Pairings $90.00 per guest. | ||
| + | <!--Menu Prix fixe $125.00 per guest. May we suggest our Wine Pairings $60.00 per guest. --> | ||
| + | </center> | ||
Latest revision as of 22:17, 14 October 2009
Welcome
Corey Nelson
Happy 16th Birthday
Chef's Table
14 October, 2009
Course 1
Amuse Bouche
- Gosset Exellence Brut, Ay NV
Course 2
Sesame Crusted Big Eye Tuna with Tat Soi Salad and Tamari Honey Foam
- Marcel Deiss Pinot Blanc Bergheim, Alsace 2005
Dungeness Crab Cannelloni with baby greens, radishes, and American caviar
- Langtry Sauvingnon Blanc, Lake County 2006
Kazakhstan Wild Osetra Caspian Sea Caviar with Traditional Garnishes 1/2 oz $190; 1 oz $380
- Cîroc Vodka
Course 3
Alaskan King Salmon with California Asparagus, Crab and Sauce Béarnaise
- Baileyana Chardonnay "Firepeak Vineyard" Edna Valley 2006
Caremlized Nantucket Scallop with Zellwood Corn Ragout
- Frank Family Vineyards, Chardonnay Napa Valley 2006
Monterrey Abalone with Toasted Capers and Meyer Lemon $30
- Twisted Oak Roussanne/Marsanne, Sierra Foothills 2005
Course 4
Minnesota Elk over Mustard Spaetzle and Apple-Wine Kraut
- Castillo Perelada La Garriga Samso, Catalonia 2004
Duck Breast, Sausage and Confit with Salsify, Sauce Bigarade
- Byron Pinot Noir, Nielson Vineyard Santa Maria Valley 2005
Course 5
Kurobuta Pork Tenderloin and Belly with Beets and Sherry Bacon Vinaigrette
- Trinitas "Old Vine" Zinfandel, Contra Costa County 2005
Pennsylvania Lamb with Kabocha Squash and Italian Chestnut Sauce
- Familia Schroeder "Saurus" Merlot, Patagonia 2003
Marcho Farms Veal Tenderloin with Hedgehog Mushrooms and English Peas
- Abbazia Barolo D.O.C.G., Piedmont 2004
Australian "Kobe" Beef Tenderloin with Smoked Garlic Potato Purée $35
Japanese Wagyu Strip Loin with Oxtail Jus $80
- La Parde De Haut Bailly, Pessac-Leognan 2004
Course 6
Colston Bassett Stilton, Comte Fort des Rousses and Double Gloucester
36 Month Aged Parmiagiano-Reggiano and Thomasville Tomme
- Quinta do Crasto Late Bottled Vintage Porto 2001
White Chocolate Gelato with Tableside Shavings and Micro Orchids
- Paolo Saracco Moscato D'Asti, Piedmont 2006
Course 7
Tanzanian Chocolate Pryamid, Hawaiian Kona Chocolate Soufflé and Peruvian Chocolate Ice Cream and Puff Pastry
Strawberry Dumpling with Meringue Crisp
Carmalized Banana Gateau
Vanilla Bean Creme Brulee
Grand Mariner Souffle
Hawaiian Kona Chocolate Souffle
Coffee
"Celebes" Coffee, Tea, and Friandise
Walter Renoir, Chef de Cuisine ~*~ Saul Yurikov, Pastry Chef ~*~ Michael Chevalier, Maître d'Hotel
Menu Prix fixe $165.00 per guest. May we suggest our Wine Pairings $90.00 per guest.
